Bulgarian Chemical Communications, Volume 49, Number 4, (pp.

782 – 786) 2017

Evaluation of chemical composition, energy and biological value of typical

Bulgarian traditional foods
D.S. Hristov1, S.K. Velikov 2, V.E. Vodenicharov1, S.P. Tsanova-Savov2, F.T. Ribarova2*
1
Medical University – Sofia, Faculty of Hygiene, 15, Iv. Ev. Geshov Blvd., Sofia 1531
2
Medical College “J. Filaretova”, Medical University – Sofia, 3, J. Filaretova Str., Sofia 1606.
Received May 22, 2017; Accepted June 2, 2017
A great number of recent scientific studies provide data characterizing the chemical composition of traditional foods from
different geographical regions and describe their essentiality for healthy nutrition. The information concerning Bulgarian
traditional foods is scarce. The aim of the current study is to assess the energy and biological value of Bulgarian traditional
foods by implementing modern scientific approaches to food chemical composition data. The study covers a total of 15
products typical of the traditional Bulgarian diet. The original data are obtained by application of routine methods for the
determination of total protein and fat, and classical chromatographic analysis of amino acids (AA) composition. New
advanced approaches to assess the proteins biological value and energy content of the studied traditional Bulgarian foods
were applied. New information is presented about the composition of amino acids and their proteins biological value in
the examined Bulgarian traditional foods. Their energy content was determined in compliance with current scientific
requirements. The content of saturated fats is also listed and their necessity and essentiality for health is clarified. The
new data for the chemical composition of traditional foods in Bulgarian diet will play an important role in the assessment
of nutritional intake, supporting human health and contributing to the revitalization of Bulgarian food chemistry, nutrition
and technology.
Keywords: food chemistry, Bulgarian traditional foods, energy , saturated fats, biological value
,
INTRODUCTION impact on food production, consumption and
consumer preferences but regardless of this fact, not
Numerous scientific studies in the recent years
only the lack of reduction of cardiovascular diseases,
have been focused on studying the chemical
but also the significant incidence rate of overweight
composition of traditional foods using up to date
and obesity among our population could hardly be
analytical equipment and presenting correct data
explained.
about their role and importance for healthy nutrition
The view that animal fats mainly consist of
[1-5]. The global diet diversity and geographic
saturated fatty acids has already been revised since
specificity in the prevalence of different diseases are
in their composition except for saturated fatty acids,
some of the reasons to search for an explanation of
numerous monounsaturated and some
the mechanisms by which food affects health and
polyunsaturated ones have also been identified,
longevity.
determining the specificity of the products [6].
The role of traditional foods in the healthy diet of
In response to the scientific advice for healthy
Bulgarian population identifies a number of
nutrition, the food technology was driven to
controversial issues. For example, traditional foods
production of new products in which animal fats
for Bulgarians in the past as pork, bacon, butter and
were replaced with saturated vegetable fats or were
whole fat dairy products had constituted a high
defatted. Creating new assortments required
percentage rate of their diet, and despite the high
additional finances, shifting the old traditional food,
consumption of saturated fats, Bulgaria was known
but the problems still continued to exist.
with a high number of centenarians. Today, after
Startled by the invasion of various foreign
more than a century, during which mainly fat-free
cuisines, and taking into consideration the free
animal food products have been consumed, with
movement of food in the global market, the
almost total oblivion of fat, grease and oil, the
researchers began looking for risk factors suspected
average life expectancy is extended, unfortunately
in this invasion and came to the conclusion to
along with many diseases. It is clear that the
rediscover the power of traditional foods [7]. The
recommendations for healthy nutrition have had an
present study addresses those aspects through
chemical composition data of Bulgarian traditional
* To whom all correspondence should be sent: foods.
E-mail: fanny.r@mail.bg
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 D.S. Hristov et al.: Evaluation of chemical composition, energy and biological value of typical Bulgarian traditional foods
Table 1. Corrected amino acids score for quality of proteins in traditional foods
First limiting amino-acid
g/100g New Corrected
Product Protein g/100g g/100g
Name egg Score %
% product protein
protein
Pork Methionine and Cystine 12.49% 0.39 3.13 6.41 48.83
Cow's milk - fresh Methionine and Cystine 3.21% 0.10 3.15 6.41 49.14
Cow's milk - yoghurt Methionine and Cystine 3.24% 0.10 3.09 6.41 48.21
Cow's cheese Methionine and Cystine 16.41% 0.49 4.03 6.41 62.87
Balkan yellow cheese Methionine and Cystine 24.02% 0.72 3.97 6.41 61.93
Bread wheat Lysine 7.11% 0.17 2.33 7.18 32.45
Beans Methionine and Cystine 19.14% 0.35 1.79 6.41 27.93
Lentil Methionine and Cystine 23.33% 0.36 1.53 6.41 23.87

The traditional combination made by Bulgarians
consisting of bean meals and bread provides the
necessary amount of all essential amino acids. It is
recommended that future research focused on
assessment of proteins biological value in food and
in nutritional intake would implement the new
approach - "Corrected amino acid score", providing
more precise evaluation of food quality.
The determination of the energy content of the
diet depends on the quantitative presence of
individual nutrients. In the evolution of knowledge
on the energy value of food, three different systems
with different conversion factors for estimation of
the amount of nutrients converted into energy were
implemented. The first and oldest system is that of
Atwater and Woods, 1896, known as the “Main
factor system”, including the energy from proteins,
lipids and carbs [11].
The energy content of Bulgarian foods in the
Tables for chemical composition of food products,
as well as in a number of scientific studies was
determined according to this oldest factor system
that is nowadays no longer in use in respected
analytical laboratories [8]. The carbohydrates in this
system were determined by weight, expressed as the
difference between the total weight and the sum of
the weights of the other ingredients in the food
(proteins, fats) without them being individually
analysed. Thus, the content of total carbohydrates
includes fibers which are, however, not fully utilized
and thus the calculated energy is higher in
comparison to its real values, resulting in incorrect
data, not only for energy, but also for nutrients
density as well.
The second system is “Expanded Factor System
of Atwater”, wherein the factors are increased (for
monosaccharides, organic acids, polyols and fibers).
The most accurate third system for calculating
energy, applied today in scientific studies, is the
“Specific Factor System of Atwater” with a wider
range of factors related to the different and specific
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building blocks of protein, fat and carbohydrates
[13].
Based on those scientific facts and our efforts to
provide correct results, we made a comparative
evaluation of the energy content of traditional foods
studied in the first and second system, presented in
Table 2.
There are differences in the figures presented in
the last two columns. Logically, in products from 1
to 6 there was no difference in energy content,
because they do not contain fibers. In products with
higher carbohydrate content and fibers, respectively,
higher energy differences were established. The
application of this approach to calculate food energy
level results in more correct data, particularly
important in the construction of various dietary
regimes and achieving low energy levels for each
product is a desirable feature for both consumers and
manufacturers.
The interpretation of the content of saturated fats
has undergone significant development in the
international scientific publications from a total ban
in the past, to recommendations for their inclusion in
healthy diets nowadays [6]. The selected traditional
Bulgarian food will be assessed in this aspect by the
present study.
One popular but already outdated myth that
saturated fats are a major risk factor for development
of cardiovascular disease begins to retreat positions,
albeit new scientific evidence suggests their
biological importance in human nutrition and health
[6].
The view that animal fats were constituted mainly of
saturated fats has already been revised, since in their
composition except for saturated fatty acids,
monounsaturated and polyunsaturated ones are also
present, which determines the specificity of the
product. The task of this study was focused on this
aspect, in order to provide data for saturated fats
content in traditional Bulgarian food and evaluation
of their biological importance, based on current
scientific understandings and achievements.
 D.S. Hristov et al.: Evaluation of chemical composition, energy and biological value of typical Bulgarian traditional foods
Table 2. Energy content of traditional Bulgarian foods, calculated by two different factor systems
Carbo-
Dietary Е1 Е2
Product Water Proteins Fat hydrates Ash
Fibers kJ kJ
Total
Cow’s milk 3% 88 3.2 3 5.2 0 0.7 254 n/a
Cow’s cheese 55 16.8 19.7 6 0 4.5 1123 n/a
Sheep's milk 81 5.5 7.7 5.5 0 1 474 n/a
Sheep's cheese 51 15.9 26.5 4.6 0 4 1341 n/a
Balkan yellow cheese 41 24.6 30.7 1.84 0 4.3 1599 n/a
Pork 71 20.4 8 0 0 0.99 642 n/a
Bread wheat 38.8 7.6 1 52 4.0 1.35 1035 1002
Onion old 86 1.72 0.3 9.6 1.9 0.61 201 185
Garlic old 64 6.5 0.1 29.2 2.1 1.33 601 584
Red tomatoes 94.8 1 0.2 3.74 1.4 0.5 87 75
Paprika 92.4 1.22 0.51 5.4 1.7 0.61 130 116
Beans 12 24.9 1.6 59.2 18.4 4.3 1468 1314
Lentil 9.7 26.2 2.6 59.3 11.2 2.4 1529 1435
Apples 84 0.3 0.3 14.9 2.2 0.3 266 242
Pears 84.4 0.3 0.4 14.7 3.2 0.3 266 239

Popular, though without in-depth understanding logically the pattern for total fat content was
is the widespread opinion that saturated fats content repeated. To a certain extent differences were found
in contemporary diet in different regions or countries in the ratio of saturated fat/total fat content, as the
is richer than in traditional diets. The explanation is leading place belonged to yellow cheese, followed
related to the following two false statements: (i) by cow’s and sheep’s cheese. These data emphasize
animal fats are mostly saturated and plant fats - that the ratios between saturated and mono- and
mostly unsaturated; (ii) the modern diet is rich in polyunsaturated fats are specific characteristics of
saturated fats (view of historical value), assuming an the different food products. The highest total fat
inert wrong opinion about the nature of animal fats. content in pork meat can be explained with the
Fats and oils with least saturated fats level are of hidden fat and the meat structure, when the
plant origin, but those containing the most saturated measurement is based on 100 g fresh weight. The
fats are also of plant origin, while animal fats have a determination of saturated-to- total fat ratio gives
moderate amount, which is seen very clearly on more stable results, which in our study gave
Figure 1. Table 3 presents data on the content of advantage to pork bacon. Moreover, this pork
saturated fatty acids in selected traditional foods. product contains high quantity of arachidonic
The high total fat content in pork was clearly polyunsaturated fatty acid (about 2%), with already
outlined, followed by yellow and white sheep’s confirmed physiological role as a precursor of
cheese. The saturated fat content, expressed in g/100 eicosanoids, classified by many authors as essential
g product was highest again in pork meat, as fatty acids.
Table 3. Total fats and saturated fatty acids content in traditional Bulgarian foods
Total Fats (GF) Saturated Fatty Acids (SFA)
Product SFA/GF %
g/100g g/100g
Cow’s milk 3 % 3 1.94 65
Cow’s cheese 19.7 11.2 59
Sheep's milk 7.7 4.62 60
Sheep's cheese 26.5 11.1 42
Balkan yellow cheese 30,.7 22.8 74.3
Pork 52 26.7 51.3
Bread wheat 1 0.25 25
Onion old 0.3 0.06 20
Garlic old 0.1 0.02 20
Red tomatoes 0.2 0.09 45
Paprika 0.51 0 0
Beans 1.6 0.54 34.6
Lentil 1.03 0.27 26.2
Apples 0.3 0.081 27
Pears 0.4 0.04 10
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